Process

• 12 Serving

• 45 Minutes

Wet Ingredients

• 4 large Eggs
• 1/2 cup Coconut milk canned
• 1/3 cup Maple syrup
• 1/4 cup Fresh lemon juice
• 1 tbsp Lemon zest
• 3 tbsp Coconut oil melted and cooled
• 1 tsp Vanilla extract

Dry Ingredients

• 1/2 cup Coconut flour
• 1/2 cup Gluten-free flour blend
• 1/2 cup Almond flour
• 1 tsp Baking soda
• 1/8 tsp Salt
• 3/4 cup Fresh blueberries

Instructions

• Preheat the oven to 350 degrees F and line a 12 cup muffin tray with muffin liners.
• In a large mixing bowl, combine coconut flour, flour blend, baking soda, and salt.
• Place the milk in a blender and blend until smooth. Add in the eggs, maple syrup, lemon juice, lemon zest, coconut oil, and vanilla extract. Continue to blend for about 15 seconds, until combined.
• Pour this mixture over the dry ingredients and using a silicone spatula, gently mix until incorporated. Fold in the blueberries.
• Divide the batter among the 12 cupcake liners of a muffin tray. Bake for 20-25 minutes or until knife inserted in the center comes out clean.
• Remove from the oven and let cool at room temperature. Enjoy!

Notes:

Calories: 170 kcal | Carbohydrates: 16 g

Protein: 4 g| Fat: 11g | Saturated Fat: 6g